A Marine's Memory Of Monkey Gland Steak
From keni 13 years ago
- 1 hour to make
- Serves 6
WARNING: The making of this dish has a story. And, the theme of the story is one of my favorites. Nearly all the men in my life, granddaddies, my daddy, my brothers, my boyfriend, and so many friends and cousins, are military men. Read more Most were active in war time. Veterans. I am deeply humbled by all of them and their services and I adore them all. They each have their own memories, good and bad, that they deal with, still. At one time or another, though, many of them have asked me to help recreate a dish they remember. Coco's curry with my boyfriend is my sentimental favorite, but this one has earned it's place. My youngest brother remembered fondly a family in South Africa who welcomed him so graciously into their home for about a week when he needed it badly. The dish they served him his last evening with them was one they called Monkey Gland Steak. The dinner, even more than the dish, filled him with fondness and he's carried that with him. He's tried to order this dish, since, from a few different restaurants, but none of them were what he remembered. He very recently asked me to try it, and I, of course, was happy to. He remembered "beefy, peppery rich gravy with tomatoes and mushrooms on cube steak and it was served over toast". (rather than the rice that seems to be favored with any online version I found). He also remembered drinking a hot tea like beverage while this dish simmered on the stove for a while, so it was determined the steaks were braised in the gravy. With that information and my bouncing questions off of him, we came up with this. He said it was as close as he could hope and that I did Jacoline, his hostess, proud. For me, it's a way to say thank you to that family who gave so much to my beloved brother when we couldn't. Who could ask for more? :) See less
Ingredients
- 3lbs cube steak(preferably 1 steak per person) shopping list
- 3T olive oil shopping list
- 1 large onion, diced shopping list
- 4 cloves garlic, minced shopping list
- 1t red pepper flakes shopping list
- 12oz fresh mushrooms, sliced shopping list
- 14oz diced tomatoes shopping list
- 8oz tomato sauce shopping list
- 1/2-3/4 cup beef broth shopping list
- 1/3 cup worcestershire sauce shopping list
- 4oz peach or mango chutney or other chunky fruit spread shopping list
- 2T red wine vinegar shopping list
- 1/4 cup red wine shopping list
- kosher or sea salt and fresh ground pepper shopping list
- 1/2lb of sliced, rustic, bread shopping list
- 1/2 stick butter shopping list
- garlic powder or minced garlic/herb combo shopping list
- or, fresh garlic, minced shopping list
How to make it
- Heat oil in large, deep skillet or dutch oven.(I used cast iron).
- Brown steaks over medium high heat for about 2-3 minutes, each side.
- Remove from pan and reduce heat to low.
- Add onion and cook about 5-7 minutes, until softening.
- Add garlic, red pepper flakes, tomatoes, tomato sauce, beef broth, Worcestershire sauce, chutney, vinegar, wine and salt and pepper.
- Mix well and let return to simmer.
- Simmer about 15 minutes, without stirring.
- Add mushrooms.
- Add steaks back to the pan, covering with the sauce as much as possible.
- Let simmer, uncovered, for at least 30 minutes, or longer, until steaks are tender.
- Meanwhile, melt butter and add whatever garlic component you are using and brush over 1 side of each slice of bread.
- Bake at 450 for 7-10 minutes until golden brown and crunchy.
- Serve steak and gravy over a slice of bread.
The Rating
Reviewed by 1 people-
Funny, I just made a request yesterday for this cut of meat. I had no idea what to do with it other than chicken fried steak or swiss steak. This however, sounds very interesting and im going to make it tonight! Sounds great. Ill leave a review :...more
sharebear1
in Coon Rapids loved it
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I made this tonight for dinner, and I sure and glad I saw this before I made swiss steak again. It was awesome! I only made one change and that was using a can of rotel, because it was all I had for diced tomatoes. I also love how tender the steak...more
sharebear1
in Coon Rapids loved it
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